Let it breathe – Grilling in an enclosed space can trap deadly carbon monoxide – stay away from areas inside a garage, under and overhang, or anywhere else that isn’t well ventilated.

Dress for success – Gloves are better than mittens when it comes to handling utensils – but even the best snow gloves don’t have enough insulation to handle anything that’s too hot. Try to avoid wearing baggy clothes and jackets, which could catch fire.

Preheat your grill – Just like most of us, a propane grill will need a little more time to get going when temperatures drop. A five- to ten-minute preheat to about 400 degrees is a must; you can then drop the temperature as needed.

Block the wind – Position your grill to block as much wind as possible. If you’re grilling at lower temperatures, make sure the wind doesn’t blow out the flame.

Cook what you know – Keep things simple when grilling in the cold – use familiar recipes that require little close monitoring and flipping.

Keep a lid on it – If you open and close the lid to your grill often you let the heat escape; this will affect the cooking time.

Leave more time – Be patient – food takes longer to cook in winter, and grills take longer to reach the temperatures you want. Leave extra time to prepare.

Have more propane on hand – Your grill will have to work harder to stay hot, so have more fuel on hand than you would in the warmer months. The last thing you want to happen is to run out of propane in the middle of grilling your dinner!